You know when you take off on holidays and you drive past all these quaint little towns telling yourself, “Next time. Next time we’ll stop and have a wander around.” but it never quite happens……..(kids, carseats, “are we there yet? You know the drill.)
Well, this year, we DID stop! Our holiday was spent in the gorgeous little town of Gerringong on the South Coast of NSW and to get there, we pass through all manner of lovely little Southern Highlands towns. One of which, Robertson, I’d been determined to have a stroll through for more years than I care to remember! We managed to get on the road early for our homeward trip and so, sand covered and relaxed, we pulled into Robertson for a coffee hit and, as I soon discovered, some serious, foodie, retail therapy.
Some people might go on a spree in a shoe shop; me? I go crazy when faced with a good cheese shop with local and gourmet deli products! It didn’t take us long to find our place at The Robertson Cheese Factory! As we sipped our beautiful coffees and looked out the amazing picture window at the lush, green farm land around us, I was up and down out of my seat, each time adding another little goodie to my stash on the table.
Caffeine sorted, goodies sorted, it was back on the road and another 2 hours to dream about the delicious food I could make with my treats!
The reality of coming home to empty cupboards and nothing much else to eat in the house after a week away meant I had to get cracking on some snacks for us to tide us over until I could hit the markets. While baking from scratch is generally my way to go, having a premix on hand is super handy and pretty much guarantees you’ll get a good result. The basic gluten free muffin mix from Well and Good is a truly adaptable mix that you can create endless varieties with. Armed with a few very ripe bananas and my precious passionfruit butter, I got cooking!
Call these muffins. Call them cupcakes. No matter. Just call them DELICIOUS!
(makes 24 muffins)
1 cup coconut oil
4 small, ripe bananas (or 2 large)
1 cup water
Pre-heat the oven to 180 degrees.
Line 2 x 12 hole muffin tins with papers.
Mix the oil, water, eggs and mashed banana in a large bowl.
Add the muffin mix.
Use an ice cream scoop to spoon the mix evenly amongst the 24 muffin papers.
Take about a teaspoon of passionfruit butter and dollop it on top of each muffin.
Lightly swirl it through the mix.
Bake for around 20-28 minutes.
Allow to cool before eating.
As with most gluten free baked goods, these are best eaten within 24 hours. We kept ours in an airtight container for 3 days, but they do tend to get a little stodgier in that time. You could freeze these and give them a little warm up after defrosting to bring back the ‘just baked’ fluffiness.
My thanks to Well & Good Gluten Free Products for supplying the Muffin Mix used in this recipe.